Chicken Veggie Skewers

Chicken Veggie Skewers
Serve with rice pilaf and a green salad

Serves 4

• 4 skinned and boned chicken breast halves
• 1/4 cup dry white wine
• 1/3 cup orange juice
• 2 tablespoons olive oil
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 8 (8-inch) wooden or metal skewers
• 8 cherry tomatoes
• 8 large mushrooms
• 1 green bell pepper, cut into 1-inch pieces

Cut chicken into 2 x 1 inch strips.

Whisk together 1/4 cup white wine, orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally.

If using wooden skewers soak in water for 30 minutes to prevent burning.

Remove chicken from marinade, discarding marinade. Thread chicken and vegetables onto 8 (8-inch) skewers. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade.

Per Serving: 272 Calories; 9g Fat (29.9% calories from fat); 1g Saturated Fat; 31g Protein; 15g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.